Moms Pork Casserole Food

MOM'S PORK CHOP CASSEROLE

Steps:

• Pre-heat oven to 350 degrees Mix cornmeal, flour, salt, pepper and poultry seasoning in a bowl Beat egg and milk in small bowl. Dip chops in milk mixture, then in dry mixture. Place on rack. Brown chops in skillet in the hot olive oil. This is done to seal in the juices. Place browned chops in 2 quart casserole dish. Mix soup and water together; pour over the chops. *** Bake at 350 for 1 hour or until done. *** I personally always double the soup/water mixture to create lots of "gravy" to serve over the veggies and rice

MOM'S PORK CHOP CASSEROLE

Steps:

• Season chops with salt and pepper.
• Brown well on both sides in skillet.
• Layer chops, potatoes and onions in dutch oven.
• Pour tomatoes over top.
• Cover and bake at 350 for 45 minutes or until potatoes are tender and chops fully cooked.

MOM'S PORK CHOPS AND RICE CASSEROLE

Steps:

• Preheat oven to 400 degrees
• Pour rice in 9 X 13 pan or casserole dish
• Pour soup and broth over top of rice and mix
• Place pork chops on top of rice, and spoon some liquid and onions from the soup on top of chops
• Season pork chops with salt and pepper, or your favorite seasoning
• Cover dish with lid (like my mom always had for the casserole dish) or seal with aluminum foil
• Bake in oven until liquid is absorbed and rice is cooked (about an hour)
• Serve!

MOM'S PORK CASSEROLE

Steps:

• Combine all ingredients and pour into a prepared casserole. Bake, covered at 325^ for 1 1/4 hours.

MY MOM'S SAUSAGE & RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium high heat, combine the sausage, onion, celery and green bell pepper and saute for 5 minutes. Drain any excess fat.
• Stir the dry rice in with the sausage and vegetables, then add the water and the soup mix. Transfer this mixture to a lightly greased 2 quart casserole dish and top with the almonds.
• Bake, covered, at 350 degrees F (175 degrees C) for 90 minutes.

MOMS PORKCHOP CASSEROLE

Steps:

• 1. add a little oil to fry pan brown pork chops add to crockpot pour tomato soup, peas, water on low for 1 hr serve over mash potatoes

SLOW COOKER PORK CASSEROLE

Steps:

• Heat your slow cooker. Drizzle the oil in a wide frying pan over a high heat. Season the pork, then add to the hot pan. Avoid overcrowding the meat - you may want to do this in batches. Cook until deep brown all over, then transfer to the slow cooker. Add the onion and leeks to the frying pan and cook for a few mins, until they soften. Add a splash of water and scrape any tasty bits from the bottom, then tip everything into the slow cooker. Add the carrot, herbs, stock cube, mustard and vinegar, season, then add enough water to just cover the ingredients. Stir, then set your slow cooker on low for 6-8 hrs, or high for 5-6 hrs.
• In a saucepan, mix the cornflour and honey with 1-2 tsp of liquid from the slow cooker, until you have a smooth paste. Add 100ml more liquid, bring to a simmer until thickened, then stir back into the casserole. Serve with mash or dumplings, scattered with thyme leaves.